Dark Chocolate Raspberry Cupcakes

Dark Chocolate Raspberry Cupcakes are rich, moist, and decadent with a burst of fruity tartness in every bite. These cupcakes combine the deep flavor of dark chocolate with fresh or jammy raspberries, creating an irresistible pairing that’s perfect for celebrations, date nights, or whenever I want to indulge a little.

Why You’ll Love This Recipe

I love how these cupcakes strike the perfect balance between sweet and tangy. The dark chocolate gives them a luxurious depth, while the raspberries add brightness and a juicy surprise. Whether I fill them with raspberry jam or top them with fresh berries, they always look and taste like something straight from a bakery. And the best part? They’re just as easy to make at home.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cupcakes:

• All-purpose flour
• Unsweetened dark cocoa powder
• Baking soda
• Baking powder
• Salt
• Granulated sugar
• Eggs
• Whole milk or buttermilk
• Vegetable oil
• Vanilla extract
• Hot water or brewed coffee (to intensify the chocolate flavor)
• Dark chocolate, melted (optional for extra richness)
• Fresh raspberries or raspberry jam

For the frosting:

• Unsalted butter, softened
• Powdered sugar
• Dark cocoa powder
• Heavy cream or milk
• Vanilla extract
• Optional: raspberry jam or puree for a fruity swirl
• Fresh raspberries (for topping)

Directions

1. I preheat the oven to 350°F (175°C) and line a muffin pan with cupcake liners.
2. In a bowl, I whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
3. In another bowl, I beat together sugar, eggs, milk, oil, and vanilla until smooth.
4. I slowly add the dry ingredients into the wet, mixing just until combined.
5. I stir in hot water or coffee to thin the batter — it will be runny, but that’s perfect.
6. I spoon the batter into cupcake liners, filling them about ¾ full. I drop a few fresh raspberries or a spoonful of jam into the center of each one.
7. I bake for 18–22 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
8. I let the cupcakes cool completely before frosting.

To make the frosting:

1. I beat softened butter until fluffy, then gradually add powdered sugar and cocoa powder.
2. I mix in vanilla and cream to reach a smooth consistency. For a fruity twist, I swirl in a bit of raspberry jam.
3. I frost the cooled cupcakes and top each with a fresh raspberry for a pretty finish.

Servings and timing

This recipe makes 12 cupcakes.
Prep time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes

Variations

I sometimes fill the center of each cupcake with raspberry preserves using a piping bag for a gooey core. For a richer texture, I add chopped dark chocolate to the batter. If I want to change up the frosting, I go with a raspberry cream cheese version or a whipped ganache for extra decadence.

Storage/reheating

I store these cupcakes in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. To serve, I bring them to room temperature for the best texture. If unfrosted, they freeze beautifully — I wrap each one individually and thaw as needed.

FAQs

Can I use frozen raspberries?

Yes, I use frozen raspberries straight from the freezer. I avoid thawing them first so they don’t get too watery in the batter.

How do I prevent the raspberries from sinking?

I toss them lightly in flour before folding them into the batter — this helps them stay suspended.

Can I make these gluten-free?

Yes, I use a 1:1 gluten-free baking flour blend, and the cupcakes turn out just as moist and chocolatey.

Can I use a different frosting?

Absolutely. I sometimes go with a cream cheese frosting, raspberry buttercream, or even a whipped ganache if I want something richer.

What makes these cupcakes so moist?

The oil, buttermilk (or milk), and hot water keep the crumb tender and soft. The hot liquid also blooms the cocoa powder, intensifying the chocolate flavor.

Conclusion

Dark Chocolate Raspberry Cupcakes are one of those desserts I turn to when I want something elegant but easy. The bold chocolate flavor and the burst of raspberry make every bite memorable. Whether for a party, a gift, or just because, these cupcakes never disappoint — rich, fruity, and totally irresistible.

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